Squash and Butter Bean Soup

Squash and Butter Bean Soup

By Mr Organic

Average rating: 5.0 • Rated by 7 users

Servings: 4

Total time: 35 min

Preparation time: 5 min

Cooking time: 30 min

Cooking method: Cooking

Difficulty: Intermediate

Warm up yourself with this hearty butternut squash and plump butter beans soup. It is the perfect meal to enjoy during autumn. Have it with fresh sourdough bread.


Mr Organic Rapeseed Oil • 1 tbsp
3 shallots, roughly chopped
vegan ale • 200 ml
1 tin Mr Organic Butter Beans, drained
1/2 large or 1 small butternut squash, cubed
turmeric • 1 tsp
soy sauce • 2 tbsp
freshly cracked black pepper • 1 tsp
vegetable stock • 400 ml
sea salt • 1 pinch
10 Fresh sage leaves, crispy baked or fried
1 jar Mr Organic Grilled Pepper Stir In
1 Sourdough bread, to serve



In a large saucepan heat the rapeseed oil over medium heat. Add in the chopped shallots and allow for them to soften and brown for 3-5 minutes.


Deglaze the pan with the ale, then add in the butter beans and squash cubes. Cook for about 2 minutes.


Add in the turmeric, soy sauce and black pepper, then pour in the stock and bring to a simmer. Allow for the soup to simmer for 20 minutes, then transfer to a blender and blitz until smooth. Return to the pan and season to taste with salt.


Top the soup with 1-2 Tbsp. Grilled Pepper Stir In. Serve with crispy sage leaves and fresh sourdough on the side.

Cuisine: Fusion Categories: Soups , Lunch , Dinner

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